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MICHELIN Guide

Yoshiaki Ito, former chef at Hiramatsu, astounds in this restaurant with a pared-down interior... in keeping with his work. The set menus (three or five courses at lunch, seven at dinner) are models of creativity and precision, espousing the seasons and always giving the best of excellent ingredients. Fine recipes from a repertoire of contemporary French cuisine, which have already garnered quite a following.
- MICHELIN guide inspectors